White chili with tomatillo salsa

10 Servings

Ingredients

Quantity Ingredient
3 cans Low sodium chicken broth; divided (31 1/2 oz)
19 ounces Cannellini beans; canned, drained and divided
16 ounces Navy beans; canned, drained and divided
4 cups Chicken breast; cooked, skinned before cooking and cooked w/o salt
1 cup Onion; chopped
16 ounces Frozen white corn
4 ounces Green chiles; chopped
1 teaspoon Ground cumin
¾ teaspoon Dried oregano
¼ teaspoon Ground red pepper
½ pounds Tomatillos; husked, diced or green tomatoes, diced
¼ cup Red onion; diced
¼ cup Sweet yellow peppers; chopped or green peppers
⅛ cup Fresh cilantro; chopped
1 tablespoon Orange juice
½ small Jalepeno pepper; seeded and chopped
½ Clove garlic; minced
1 teaspoon Sugar
1 dash Salt

Directions

WHITE CHILI

TOMATILLO SALSA

Tomatillo Salsa: Combine all ingredients in a medium bowl. Cover and chill at least 30 minutes. Yields 2 cups.

White Chili: Place 1 cup broth, ½ cup cannellini beans, and ½ cup navy beans in container of an electric blender or food processor; cover and process until smooth.

Place bean mixture, remaining broth, remaining cannellini beans, remaining navy beans, chicken, and remaining ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Ladle chili into individual bowls. Top servings evenly with Tomatillo Salsa. Yields 10 (1 cup) servings. MC formatted by Ramona - Sewgoode@...

Recipe by: Cook Healthy Cook Quick-Oxmoor House Posted to recipelu-digest Volume 01 Number 316 by Sewgoode@... on Nov 27, 1997

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